In a mixing bowl, combine 2 cups of crushed Oreo cookies or chocolate biscuits with ½ cup of melted butter. Press this mixture into the bottom of a springform pan and refrigerate for 15-20 minutes.

Melt 200 grams of dark chocolate until smooth. In another bowl, whip 1 cup of heavy cream with ¼ cup of sugar until soft peaks form. Fold the whipped cream into the melted chocolate and spread over the chilled crust. Refrigerate for 30 minutes.

Melt 200 grams of milk chocolate and whip 1 cup of heavy cream with ¼ cup of sugar. Fold the whipped cream into the melted milk chocolate and layer over the set dark chocolate layer. Chill for another 30 minutes.

Melt 200 grams of white chocolate. Whip 1 cup of heavy cream with ¼ cup of sugar. Fold into the melted white chocolate and spread over the chilled milk chocolate layer.

Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, remove the springform pan and garnish with chocolate curls, cocoa powder, and fresh berries. Use a warm knife to cut through the layers.